Spicy Lemon Scented Cous Cous - Healthy Living
In a medium saucepot, heat the olive oil and Harissa and lightly toast the cous cous until well coated in olive oil. Add stock and bring to a boil. Cover,
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Cooking tools:
- Microplane
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 cups Israeli Cous Cous
- 1 Tbsp. Harissa Paste
- 2 Tbsp. Olive Oil
- 1 qt. vegetable stock
- Zest and juice of 1 lemon
- Fresh parsley; chopped
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